Black Pepper Cheddar Scones
I don’t know about you, but this weekend was full of ridiculously good food. Everything from grilled New York strips, the best Peking duck, Key Lime pie, cobbler, lemonade donuts and so much more.
It is going to take me at least a week to digest it all. And yet here I am, once again, sharing flaky black pepper cheddar scones. Forgive me.
Have you ever had a really dense heavy scone that sort of sticks to your stomach? Well these scones are the exact opposite of that.
They are ridiculously cheesy and rich. We’re using creme frâiche, heavy cream, butter, and lots of sharp grated cheddar cheese.
These scones are an adaptation from Thomas Keller’s Bouchon Bakery cookbook. I reduced the prep time significantly, but as a warning, these scones are best prepared a day in advance. Alternatively factor in an additional hour or two for the scones to properly freeze before baking.
This step, though tedious and tempting to skip, helps prevent the scones from spreading in the oven and increases their flakiness.
Black Pepper Cheddar Scones
- ¾ cup + 1 teaspoon (107g) unbleached all-purpose flour
- 1½ cups + 1½ teaspoons (196g) cake flour
- 1½ + ⅛ teaspoons (8g) baking powder 8.1 grams
- ½ teaspoon baking soda
- ¼ teaspoon (1g) ground black pepper
- 2 tablespoons + ¾ teaspoon (27g) granulated sugar
- 1¼ teaspoons (4g) Diamond Crystal kosher salt
- 4½ ounces (135g) cold unsalted butter cut into ¼-inch cubes
- ¼ cup + 1 tablespoon (70g) heavy cream plus more for brushing
- ¼ cup + 2½ tablespoons (90g) creme fraiche
- 2½ cups (180g) grated sharp white cheddar cheese divided
- ¼ cup (10g) finely sliced scallions
- Place the all-purpose flour, cake flour, baking powder, baking soda, black pepper, sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 10 to 15 seconds, or until thoroughly combined.
- Mix over low speed for 2 to 3 minutes, or until butter is incorporated into the flour and no large pieces remain.
- While mixer is running, slowly add the heavy cream. Add the creme fraiche and mix on low speed for 30 seconds, or until the dough begins to come together onto the paddle. Add 2 cups (144 grams) cheddar and chopped scallions and mix briefly to incorporate.
- Place the dough on a clean work surface, and using your hands and a pastry scraper, press the dough together. Line a large baking sheet with a Silpat or parchment paper. Place the dough between two layers of wax paper and roll out into 1-inch thickness. Using a 2½-inch diameter biscuit cutter, cut out the scones and transfer to the baking sheet (leaving space between). Press the scraps together gently, roll out gently, and continue to cut out until all of the dough has been used. Cover baking sheet with plastic wrap and transfer to the freezer. Freeze the scones until frozen solid (1 to 2 hours–or overnight, if preparing in advance).
- Preheat the oven to 350°F (175°C) with a rack in the center position. Brush the scones with heavy cream and sprinkle with the additional ½ cup of grated cheddar cheese. Bake for 30 to 40 minutes or until golden brown. Set on a cooling rack and cool completely. Serve immediately.
27 Comments on “Black Pepper Cheddar Scones”
These are FLAKE CENTRAL! And I love every bite of them. Mr. Keller has the best scone recipes. I’ve made his cinnamon honey ones and they were pretty much the best things ever, but I love your savory twist.
We were just at a restaurant and my brother got these cheddar biscuits – after one bite, he told me, we need a copycat.
And then you post these.
He thanks you 😉 Pinned! Black pepper is a fantastic addition and I love how it gets to shine here!
Ooh! Yes for timing! 🙂
Laura, your scones are amazing as are all of your recipes and photos. I know I sound like a broken record.
Oh my gosh!! Not at all–thank you so much Norma. I feel like a broken record for saying this again but seriously, this means so much to me!
SAVORY SCONES…. they make me happy.
These look and sound fantastic! Cannot wait to try them!
These look phenomenal and I LOVE how rich they are. Why skimp? Perfect for brunch or breakfast for dinner.
Thanks Rachel! 🙂
Yummy! I could definitely have done with some of these last night with my bowl of pumpkin soup! Still trying to perfect my gluten free scones, but they still aren’t as delicious as the ones Mum makes.
Thanks for the tip about freezing before cooking. Extra fluffy scones are worth the wait!
These would be so good with soup! Thanks Amy!
These sound like the perfect little gourmet scones! I love how precise the amounts of each ingredient in them are! Love the tip to freeze them before cooking, too. I’ll definitely give that one a try!
Thomas Keller is a pro! 🙂 Thanks Helen!
Woah those look delish! Love all of the flavors and cheesiness in here! 🙂
Savory scones are so good! I bet these just melt in your mouth! pinned
Thanks for sharing Averie! Appreciate it! 🙂
Black pepper and cheddar is one of my favourite combos. These scones look like scone perfection!
Black pepper and cheddar in a flaky scone – perfection!
These look like they would be great with scrambled eggs.
These look amazing, I love scones. What a great combination!
Mmmmm! I think I will try adding some fresh bacon bits too! Delish!!
This weekend was filled with good food, but your food sounds awesome!! And these scones! YUM! I love black pepper anything!
Yeah, definitely stuffed myself this past weekend, haha! Thanks Tieghan!
These scones look perfect. I love the pepper/cheese combo!
Anddddd there goes my post-vacation diet. Good lord I’m hungry after seeing these. I love the subtle hint of spice pepper adds to baked goods — definitely need to try these!
These look beyond amazing and you can totally see how flaky they are. And cheesy! I want to eat like a whole tray of these 🙂
i used to HATE pepper but i realized that because it was fresh ground. What a different cracked pepper makes over basic table salt and pepper. i will never go back!